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Avocado Chutney by Melanie Foster serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A spicy Indian-style guacamole, adapted from '660 Curries.' Serve with grill-toasted pappadums, or chips. Leave the seeds out of the peppers for a milder dish.

Ingredients:

1 tbsp

oil

1 tsp

black or yellow mustard seeds

avocados, perfectly ripe

1/4 cup

cilantro, leaves and stems, chopped

2 tbsp

mango chutney

1 tsp

salt

serrano chiles, chopped

Directions:

In a small saucepan with a lid, heat the oil over med-high heat. Add the mustard seeds and cover. They will start to pop like popcorn. Once the popping has subsided, remove from heat and set aside.

Dice the avocado and mix with the cilantro, mango chutney, salt, chiles and mustard seeds. Mash slightly. Serve immediately or press plastic wrap directly onto the surface and chill.

Categories:

Apps/Snacks & Beverages
Ethnic Foods
Sauces
Side Dishes
Vegetables